Mars Center for Cocoa Health Science

Mars, Incorporated, one of world's leading chocolate makers, has always understood its supplies of cocoa were vulnerable due to pests and diseases. In the early 1980s this realization resulted in a comprehensive scientific effort to better understand the chemistry and biology of cocoa, how farming practices influence productivity and even flavor and to figure out ways to sustain and best use supplies. One aspect of this research led to the observation that raw cocoa is especially rich in a group of compounds called flavanols, which give the cocoa a bitter and astringent taste. Learn more...



The Latest from The Mars Center for Cocoa Health Science

Aug, 27 2013

Specific Method is Critical for Measuring Cocoa Flavanols in Products

Chicago, Illinois...

Jul, 15 2013

Institute of Food Technologists Recognizes Mars’ Leadership in Nutrition and Food Science for...

Jan, 24 2013

 

Leading international experts gather today at the FLAVIOLA International Workshop on...
Aug, 30 2012

International laboratories collaborate to validate a method developed by Mars, Incorporated to...


© 2014 Mars, Incorporated. All Rights Reserved. Legal Privacy Site Operator Mars.com